Out Now: The February + March 2023 Issue

Out Now: The February + March 2023 Issue

Out Now: The February + March 2023 Issue

How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


Cup of Excellence to Offer El Salvador Immersion Program

The immersion experience will allow participants to grow their knowledge on Salvadoran culture and coffee varieties. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of Cup of Excellence Cup of Excellence is launching a new learning opportunity in 2024: the Origin Immersion Program, to be held in El Salvador from February 26 to March 5. […]

Out Now: The February + March 2023 Issue

Test Drive: Update Your Grinding With More Comandante Grinder Accessories

The popular hand grinder has more to offer with a new line of tools and accessories now available. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo by Tanya Nanetti To brew the perfect cup of coffee, it’s important to choose the right coffee equipment. One essential is a reliable coffee grinder. Most coffee lovers start with a […]


Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]


Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Registration Opens for Inaugural…


4 Cool Cafés to Try Out in Kuala Lumpur

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital of Malaysia, is often a stopover on vacations, quickly left behind […]

Out Now: The February + March 2023 Issue

Out Now: The February + March 2023 Issue

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more.

BY KENNETH R. OLSON
BARISTA MAGAZINE

We’re excited to release the February + March 2023 issue of Barista Magazine! Our writers and editors did a tremendous job to create another issue packed with great informational articles. The February + March 2023 cover features Sam Low of New Zealand, who’s not just a champion barista but also the newly crowned winner of MasterChef New Zealand. Inside we’ve got a special section on branding and rebranding, an interview with longtime specialty coffee pro Laura Sommers, field reports from across the globe, and more.

Want a physical magazine to read and keep? Order a subscription or single copy today in our online store. Additionally, as always, everyone has access to the new issue for free online with our digital edition

Cover Feature: Sam Low

While the COVID-19 pandemic locked almost everyone away from the larger world, Sam Low used his time in isolation creatively, re-plating and Instagramming his meals while spending weeks in quarantine in a hotel, for example. The New Zealander had already made a name for himself as a coffee pro and barista champion, but Sam emerged from the pandemic with a new title: champion chef. Barista Magazine’s Editor-in-Chief, Sarah Allen, interviews Sam about his journey as a coffee expert but also a child of immigrants and a queer advocate.

(Re)Branding

Whether your business is expanding to new locations, acquiring an existing business, or is simply looking to freshen things up, a rebranding initiative can be costly and disruptive. Writer Josh Rank takes a look at what advice to take and which mistakes to avoid when creating an updated brand in “(Re)Branding: A Second First Impression.“

Special Branding Section

While we take a deep dive on rebranding in the February + March 2023 issue, we also pull back to the larger view of breaking down the basics of branding. In our special branding section, we talk to coffee professionals Julia Mayer of Dune Coffee, Sam Schroeder of Olympia Coffee, and Jess Steffy of Square One Coffee about their experiences building a brand. We also highlight common mistakes to avoid and successful steps to emulate when creating your brand.

Cashbox: Trademarking

A close companion to branding is trademarking. A trademark is not a brand but rather a piece of a brand. A trademark offers legal protections but can also come at a cost for your business. Barista Magazine’s longtime business columnist Tracy Allen of Brewed Behavior breaks down what goes into a trademark and whether or not your business should file for one in “Cashbox.“

’One on One: Laura Sommers’

Sure, she’s spent time dressed as a latte, waving customers into a café, but that just means Laura Sommers has devoted a lot of time to working in coffee. Ask her why, and she’ll say the answer is easy: the people. Since starting in specialty coffee in Seattle in the 1990s, Laura has been at the forefront of innovation and change in the industry. She talks about the growth she’s seen, her humble beginnings, and what she sees for the future of the coffee community in the February + March 2023 issue “One on One“ interview.

All of these stories and more are in our latest issue. Inside the February + March 2023 issue, you’ll also find field reports from Kansas City, Hong Kong, and Indonesia, while the “Foam“ section features articles on DIRT Coffee, trans joy, and what it’s like to work at the northernmost and southernmost cafés in the world.

Subscribe and More!

As always, you can read Barista Magazine in paper or digital format. Read the February + March 2023 issue for free with our digital edition. And for more than three years’ worth of issues, visit our digital edition archives here.

You can order a hard copy of the magazine through our online store here, or start a subscription for one year or two.

The post Out Now: The February + March 2023 Issue appeared first on Barista Magazine Online.

Shopping cart0
There are no products in the cart!
Continue shopping
0